DIY Charcuterie Cup Ideas

All the way from a Thanksgiving charcuterie board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many fun charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd with a wine and cheese board or just having some snacks at home, this type of food is probably at its most popular during the holidays, so you can have a cranberry rosemary cocktail or grapefruit mule in one hand, and a snack in the other!

And sure, I’ve already done jarcuterie, and I know you’re thinking that this charcuterie in a cup really isn’t much different. And you’re right – it’s not! I’m just publishing these mini charcuterie cups to give you even more inspiration for single serving charcuterie this holiday season.

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Thanksgiving Charcuterie Board Ideas for your holiday spread

Coming up with fun charcuterie board ideas is something about my job that I simply never tire of. I’ve already done everything from a Halloween charcuterie board to an Easter charcuterie board to a huge platter of Valentine’s snacks, but I’m not nearly out of new boards to create.

While many of my existing ideas, including jarcuterie and the wine and cheese board (and even my butter board) are already quite perfect for Thanksgiving appetizers, I wanted to create a fall charcuterie board that was truly specific to this holiday.

Below, I’ll walk you through how I shop for and build this lovely Thanksgiving charcuterie board. I guarantee you it’s easier than it looks!

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This Halloween Cheese Board is perfect for your Halloween Party

Halloween is definitely one of the most beloved holidays in our household. My husband goes all out with yard decorations, I plan our family Halloween costume months in advance, and our daughter is in it for the candy, of course.

I’ve already done an extensive post on Halloween food ideas (and Halloween deviled eggs, too!). But when you combine my love for Halloween with my love for fun charcuterie board ideas, I couldn’t resist a Halloween board dedicated to charcuterie and cheese.

And if breakfast charcuterie and charcuterie chalets are things, then a Halloween charcuterie board is also most definitely a thing.

I love a unique charcuterie board idea! Equal parts cute and creepy, let me walk you through how I built this spooky appetizer tray. And don’t forget a batch of Halloween bark or Halloween cake pops for dessert!

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Did you know National Hummus Day is this coming Saturday? While you’ll almost always find a tub of hummus in my fridge (24/7/365), I figured this is a day to celebrate my love of hummus a little harder than usual.

I took the opportunity to not only celebrate hummus, but some of my favorite seasonal ingredients (and a few fun goodies), as well.

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Anybody that knows my husband and I knows that we love beer. Our favorite restaurant (a short walk from our house) is really a beer bar that happens to have great food.

Jeff brews his own beer, and is always seeking out new beers to buy and try. We have a fridge in the garage just for beer. That love of beer has inspired this Cheese Board for Beer.

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Home cooks across Michigan love the great apples available in our state, perfect for cooking or eating on their own. Today, I’m excited to be guest posting for the Michigan Apples blog, sharing a recipe featuring Gala apples (my favorite variety!).

I’ve been completely obsessed with Middle Eastern flavors for some time now. I find it to be the best cuisine for making healthy, fresh (and often vegetarian) ingredients taste incredibly vibrant and satisfying.

I love it so much that I actually found myself eating a bigger dinner the day after Thanksgiving (where we ordered Lebanese carryout for a Friendsgiving get-together) than I did for Thanksgiving dinner. Go figure.

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I’ll remember 2015 for many reasons. Lots of new nephews were born this year. We bought a new house this year. We renovated the house’s kitchen this year. And, I cooked a faux Thanksgiving dinner in an Airbnb this year.

If you’ve been following the #FLLdreamkitchen hashtag on Instagram, you’re aware that the most recent step in the renovation was refinishing the floors throughout the majority of our first floor.

The floors needed to be patched where the wall between the kitchen and dining room used to stand, and until they were refinished, you’d always be able to see the patch job.

So, last week seemed as good of time as any to ship out and just get the refinishing done with.
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I have an impossible time deciding my favorite dish at Thanksgiving. It’s either stuffing (which I always call stuffing, no matter if it never sees the inside of the turkey) or mashed potatoes and gravy. I think I give the slight edge to stuffing, but it’s like 51% stuffing 49% mashed potatoes.

I’ve always had dreams of a Thanksgiving dinner where I could make like two or three types of stuffing – one traditional version, one cornbread variety, and maybe one other.

But, since my Thanksgiving dinner is just for six people, a second or third type of stuffing would add even MORE leftovers to the massive amount of leftovers we already end up with.

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I know, the title of this recipe is kind of a mouthful. But, it’s one that I’ve wanted to create for a long time. I keep a running list of recipes I wanted to develop, and this started as “lamb chop dish?” on that list. Over the next few months, other items were slowly added, as they came to me (usually right before I fell asleep at night. How convenient). Next, I thought it would be good with orzo pasta. There should probably be some dried apricot chutney too, because dried apricots are awesome. And oh yes, I always have yogurt on hand, so let’s throw some of that in there too. (more…)

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I feel it necessary to keep this post as succinct as possible. Anything else, and you would be reading this longer than it would take you to actually make this dish, and that’s just silly.

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